Smoked Salmon Frittata

This recipe is the creation of our brand ambassador @pestoandpotatoes. 

This Smoked Salmon Frittata is the kind of recipe you'll want to keep in your back pocket for brunch or special occasions like Father's Day morning. Designed to feature SeaBear's Smoked Wild Salmon, it's packed with bright herbs, creamy goat cheese, and a remarkable custardy egg base.

Pair it with a simple salad for brunch, a light lunch, or make it ahead for breakfast meal prep throughout the week. It holds up well in the refrigerator and tastes just as good cold as it does warm from the oven.

Servings: 6
Prep Time: 15 minutes
Cook Time: 22 to 25 minutes

INGREDIENTS

• 1 large shallot, diced
• 2 tablespoons olive oil
• 10 eggs
• 1 cup whole milk
• 4 ounces fresh goat cheese, crumbled
• 6 ounces SeaBear Smoked Wild Salmon, chopped or flaked
• 2 tablespoons fresh chives, chopped
• ¼ cup fresh dill, chopped
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

1. In a large bowl, whisk together the eggs. Add the whole milk and whisk vigorously until fully combined. Stir in the smoked salmon, goat cheese, chives, dill, salt, and pepper. Set aside.

1. In a 10-inch ovenproof skillet, heat olive oil over medium-low heat. Add sliced shallot and cook until soft and translucent, about 3 to 4 minutes.

1. Pour the egg mixture into the skillet. Gently stir everything together for even distribution, cooking for about 2 minutes on the stovetop. Transfer to the center of the oven and bake for 20 to 22 minutes, until the frittata is set, puffed, and a toothpick inserted in the center comes out clean.

1. Let the frittata rest for 5 minutes. Slice and serve. Store leftovers covered in the refrigerator for up to a week.